Cake "Moscow"

Description

This cake was chosen by voting in several stages of 5 recipes that Moscow confectioners specifically designed as a corporate cake that should be "helping gastronomy symbol of the capital". Cake recipe can be found on the website termostaticka. I decided to take half of the ingredients from this recipe and replaced the gel to cover the cake mirror glaze with invert syrup. The cake taste is very sweet and very rich, and reminiscent of Kiev and Esterhazy for a little bit). Boiled condensed milk is not pronounced in the cream ( maybe due to the cognac).

Ingredients

Egg white

138 g
Sugar

153 g
Hazelnuts

200 g
Condensed milk

1 can
Butter

190 g
Hazelnuts

155 g
Cognac

30 g
Syrup invert

150 g
White chocolate

150 g
Sugar

150 g
Gelatin

12 g
Condensed milk

100 g
Water

125 g
The food dye

4 g
White chocolate

50 g

Cooking

Prepare all the ingredients. In a blender grind the hazelnuts in two different sizes - crushed will be needed in the cakes ( he's bigger) and grated into the cream. This is clearly seen in the photo. Get the butter and condensed milk out of the fridge, they will need room temperature.

Proteins separated from the yolks and chill.

For the preparation of cakes we will need: chicken whites ( about 4 eggs) don't forget to weigh the sugar and crushed nuts. Whisk first the whites with a pinch of salt to whitening.

Then portions add the sugar, continue whisking for about 10 minutes until thick peaks.

To the whipped protein with sugar add crushed nuts. Gently stir with a spatula from the bottom upwards, rotating the utensils clockwise to the uniformity of the whole mass.

My form is 18 cm and I baked the cakes 2 PCs on protivene. As the Mat is forbidden to paint, you can coat the edges of the forms with vegetable oil to leave markers ( signs), which will then spread the cake or put baking paper. On the baking paper beforehand with a pencil to circle our form. Don't forget to flip the paper and grease spot under the crust with vegetable oil.

Divided into 4 parts our protein - nut-sugar mixture, spread and level it with whatever they can and whatever you like))). I used a spoon dining room. Bake in preheated oven at 150°C for 5 minutes and then at 100 degrees for about 2 hours. Do not relax, ovens are different and should more closely relates to the baking process.

While the first batch baked cakes make cream. For the cream we need such products - softened butter at room temperature, condensed milk boiled and grated nuts.

Beat butter until fluffy and add the milk and brandy, and again mix everything until smooth with a mixer. Putting aside about 1/3 of the cream for alignment of the cake top and sides, to the remainder add the grated nuts. Or you can leave the nuts and have them just sprinkle on a layer of cream, because it is difficult to calculate the required amount of cream on the sides and up the cake. But, if you put the nuts into the cream, so delicious )). Ready cream put in the fridge to solidify.

Take out of the oven, our cakes, gently separate them, they should be dry inside, doesn't have stretch and stick to teeth. And put to bake a new batch. In the meantime, one can prepare invert syrup one does. It is possible to replace write (personally I have not tried) glucose syrup, molasses, honey, corn syrup, maple syrup etc etc. I cooked it myself, the recipe can be found on our favorite website. Hint - check you in this way is to drop a drop on the plate, take a drop and try how to stretch between two fingers - if there is such a thin thread, she would not be going on between two fingers, it is still necessary to boil the syrup. I got somewhere around 30 minutes, 75 grams of water and 175 grams of granulated sugar, a pinch of citric acid and at the end a pinch of baking soda and it is just the right amount then we will need for the mirror glaze.

To decorate the cake, we melted 50 grams of white chocolate in a water bath or in the microwave, as you like, the main thing not to overheat the chocolate and foil or baking paper wrote the word Moscow and different curls, put them in the fridge to solidify.

When all 4 layers ready and cooled down, we begin to build our cake. Coat first layer with cream, depending on whether you added nuts to it immediately or not, sprinkle with grated nuts a layer of cream or we have no such need - they are already present in the cream. And so all the cakes, except the last one - and all the sides we coat cream with no nuts and try to make as smooth up and sides of cake. Sent the cake in the freezer and when it hardens it can still straighten and again in the freezer. I have it stood there for 4 hours. If you want to save time or you think you can not cope with a mirrored glaze - you can decorate the cake and white chocolate and nuts and etc at your discretion and for this decoration does not need a cake to put in the freezer.

At this time we are preparing a mirror glaze, do not be afraid, not all 4 hours))). It is pretty fast, 30 minutes max and then immediately use it when it has cooled to 32 degrees +-2 degrees must have already well-frosted cake. The necessary ingredients - gelatin, food coloring, water, white chocolate, condensed milk, sugar sand, invert syrup. Melt 150 gr of white chocolate, I used a water bath.

Fill with water 50 grams our gelatin to swell. Invert syrup, sugar, water, put in a bowl with a thick bottom and on low heat ( you can occasionally mix it up with a spatula) to dissolve the sugar. Remove from heat, slightly cool and put our swollen gelatin and mix everything carefully until it is completely dissolved.

In a tall glass from the immersion blender is not less than 0.5 liters first put our melted white chocolate, then condensed milk at room temperature, through a sieve pour our syrup with gelatin and add red food coloring to desired color. All of this interfere with the immersion blender, trying to make it less bubbles, to do this, keep the blender at an angle of 45 degrees and not take to the surface.

If the bubbles in the glass still formed like mine, you have to strain the glaze through a sieve. Cover our glass frosting with cling film or a plastic bag, trying to avoid air between the glaze and the film. Here the most difficult - without electronic thermometer (pyrometer) we will not be able to determine the required temperature, and from it depends very much - everything. ( ( ( Wait, when our mirror glaze has cooled to 30-32 degrees ( it can go in the fridge). Before measuring the temperature of the glaze should be mixed with a spoon, if it is already strongly cooled it can be reheated in the microwave, heat for a few seconds and check the temperature. If overheated, no problem, still wait when it is cold.

Prepare a tray and grille where we will put our cake to cover it. The cake in advance to get is not necessary, not performed condensation. When the mirror glaze become of desired temperature, take out the cake from the freezer and put on the grill, which is on the tray, which will drain our extra frosting.

Start pouring from the middle of the cake and around, to correct do not need anything, everything will be distributed and will drain as it should.

If you see a reflection, such as chandeliers as I have glasure, it will have happened. Congratulations! Three minutes later the icing will cease to drain and have it gently from below to remove and flip the cake onto a substrate or a support or a plate, etc.

Now we take out of the refrigerator our of the inscription of white chocolate and spread it on the cake. The cake is ready, left to wait when it's thawed ))). The weight of the cake was 1 kg 300 g

Bon appetit.)))

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